Caviar, Four Ways with Wine [non-member]

Two caviars. Four wines. And a rather good excuse to find out what happens when you stop automatically reaching for Champagne.

Join Jason Mark Cohen, founder of Nomad Caviar, for an informal tasting centred on two of Nomad’s sustainably farmed caviars: Kaluga and Oscietra. Known for taking a producer-first approach to caviar, Nomad works with sustainably managed aquaculture farms to bring the focus back to what is in the tin – its texture, salinity, minerality and length.

Each caviar will be matched with two very different wines, putting some familiar assumptions to the test. There’s Champagne, of course, via a magnum of Larmandier-Bernier Longitude 1er Cru Blanc de Blancs, but alongside it, Tio Pepe Fino Dos Palmas. Then Bründlmayer’s Heiligenstein Grüner Veltliner meets Philipponnat’s Mareuil Rouge.

Jason will take 10–15 minutes to talk through Nomad’s caviar and what makes each expression distinct, before the evening settles into a more informal tasting over crème fraîche, crackers and a few canapés: Hokkaido scallop tartare with yuzu ponzu and lemon, and wagyu tataki on brioche.

The wines we will taste:

NV Larmandier Bernier, Longitude, 1er Cru Blanc de Blancs, Champagne (from magnum)
2018 Tio Pepe, Fino Dos Palmas, Jerez
2021 Weingut Brundlmayer, Heiligenstein, Zöbing, Kamptal
NV Philipponnat Coteaux Champenois, Mareuil-sur-Aÿ Rouge, Champagne

Tuesday 3rd November
67 on Hollywood, 41 Hollywood Road
18:30 – 20:30

HK$1,688 nett
Bundle of 2: HK$2,988 nett